Ingredients

• 1 pound mixed red and candy-striped baby beets, stems trimmed to 1-inch
• 1 tablespoon minced shallot
• 1 tablespoon fresh lemon juice
• 3 tablespoons fresh orange juice
• 1 teaspoon freshly grated orange zest
• 1/2 teaspoon Dijon mustard
• 1 tablespoon extra-virgin olive oil
• 1 head Bibb or butterhead lettuce, leaves separated

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Instructions

1. Preheat oven to 400 degrees. Rinse beets. Wrap colors separately in foil and roast in middle of oven until tender, 45 minutes to 1 hour. Cool.
2. Peel beets and halve lengthwise. Whisk together shallot, juices, zest, and mustard. Whisk in oil until emulsified and season with salt and pepper. Drizzle lettuce with 3/4 of dressing. Sprinkle with beets and drizzle with remaining dressing.